• Begin by cutting each chicken wing at the joint to separate the wing from the drumstick. Rinse the wings with a mix of lemon juice and vinegar, then dry them thoroughly with paper towels.

For Chicken Preparation:

• Season the wings with salt. In a small bowl, combine the onion powder, garlic powder, ginger powder, smoked paprika, black pepper, and marjoram, whisking everything together evenly.
• Drizzle the oil over the wings, then sprinkle the seasoning blend evenly on top. Toss to ensure every wing is well coated.
• Cover the seasoned wings and place them in the refrigerator to marinate for at least 1 hour.
• Once marinated, remove the wings from the fridge and sprinkle the baking powder over them. Toss again to coat the wings thoroughly.

Baking the Wings:

• Preheat your oven to 200°C (390°F) and position the oven rack in the center.
• Line a baking tray with aluminum foil or use an oven liner, placing a wire rack inside. Arrange the wings in a single layer on the rack.
• Bake the wings for 20 minutes, then carefully flip them over and bake for an additional 20 minutes until they are golden brown and crispy. Ensure they reach an internal temperature of 73°C (165°F).

For Hot Honey Sauce:

• In a saucepan over medium heat, melt the butter. Once melted, reduce the heat to low and stir in the honey and hot sauce, simmering for about 5 minutes until the sauce thickens slightly.
• Coat the baked wings in the hot honey sauce until they are completely covered. Serve hot and enjoy!